Matar Ka Nimona Recipe

Matar Ka Nimona Recipe

30 mins
4-5 people



Hey there, food enthusiasts! Join me on a culinary adventure as we explore the delightful flavors of Matar Ka Nimona. As a chef, I've always been fascinated by the diverse cuisines of India, each offering its own unique blend of spices and ingredients. One winter day, while traveling through Uttar Pradesh, I had the pleasure of experiencing Nimona firsthand. The warmth of the spices, the richness of the peas, and the comforting aroma of the dish left a lasting impression on me. Since then, I've been eager to share this traditional recipe with all of you, so you too can savor its rustic charm and heartwarming flavors.


Now, let's dive into the details of this soul-satisfying dish!




Recipe of Matar ka Nimona




  • Mustard oil: 1/4 cup
  • Potato wedges: 1 cup
  • Coriander with stem: a handful
  • Garlic: 5-6 cloves
  • Ginger: 1/2 inch piece
  • Green chili: 1 piece
  • Water: as required
  • Green peas: 1 cup
  • Jeera (cumin seeds): 1/2 tbsp
  • Dry red chili: 2 pieces
  • Hing (asafoetida): 1/2 tsp
  • Tomato, chopped: 1 cup
  • Salt: 1 tbsp
  • Red chili powder: 1/2 tbsp
  • Turmeric powder: 1/2 tbsp
  • Coriander powder: 1/2 tbsp
  • Garam masala powder: 1 tsp
  • Green peas: 1/2 cup
  • Fried potato wedges: for topping





  1. Heat a pan and add mustard oil. Shallow fry the potato wedges until they are crisp on the outside. Remove and set aside.

  2. In a mixer jar, add coriander with stems, garlic, ginger, green chili, and some water. Blend into a paste and set aside.

  3. Grind the green peas into a paste and set aside.

  4. Heat mustard oil in a pan, add the ground green peas paste and some water. Cook for 4-5 minutes.

  5. In another pan, heat mustard oil. Add jeera, dry red chili, and hing. Let them crackle.

  6. Add the green chutney paste and cook.

  7. Then add chopped tomatoes and cook until soft, adding water if needed.

  8. Add salt, red chili powder, turmeric powder, coriander powder, and garam masala powder. Sauté well.

  9. Add the sautéed green peas paste and cook further.

  10. Then add green peas and water. Mix well.

  11. Finally, add the fried potato wedges, cover with a lid, and cook for 6-8 minutes.

  12. Garnish with ginger juliennes, carrot juliennes, green chili carrot juliennes, and fried potato wedges.

  13. Serve hot.


Enjoy your delicious Matar ka Nimona!




About the Recipe:


Matar Ka Nimona is a traditional dish hailing from Uttar Pradesh, particularly popular during the winter months when fresh peas are in season. It is a rustic curry made from ground peas, infused with aromatic spices and hearty potatoes. The name "Nimona" itself evokes images of cozy village kitchens and the earthy flavors of homemade meals.


This dish is not just about its delicious taste; it's a representation of the culinary heritage and cultural richness of Uttar Pradesh. Every household has its own version of Nimona, with slight variations in ingredients and techniques, passed down through generations.



Cooking Tips:


  1. Shallow Fry Potatoes: Giving the potatoes a slight crisp texture adds depth to the dish.
  2. Use Fresh Peas: Opt for fresh peas whenever possible to enhance the flavor of the curry.
  3. Roast the Ground Chutney: Roasting the ground chutney enhances its flavor and aroma.
  4. Adjust Spice Level: Customize the spice level according to your preference by adjusting the amount of chili used.
  5. Add Wadiyan for Variation: Adding wadiyan (lentil dumplings) can add a unique texture and taste to the Nimona.



Pairing Guide:


Pair your Matar Ka Nimona with:

  • Steamed Rice or Roti
  • Freshly chopped onion and green chili salad
  • Cooling yogurt or raita
  • A hot cup of masala chai or refreshing nimbu pani




Frequently Asked Questions about Matar Ka Nimona:


  1. Can I use frozen peas for Matar Ka Nimona?

    • While fresh peas are preferred for the authentic taste, you can use frozen peas as a substitute.
  2. What other vegetables can I add to Nimona?

    • Apart from potatoes, you can add carrots, cauliflower, or even paneer for variation.
  3. Is Nimona spicy?

    • The spice level can be adjusted according to personal preference, making it suitable for all taste buds.
  4. Can I make Nimona in advance?

    • Yes, Nimona tastes even better when reheated the next day, allowing the flavors to meld together.
  5. What gives Nimona its unique flavor?

    • The combination of ground peas, roasted spices, and fresh coriander stems lends Nimona its distinct taste.
  6. Can I omit potatoes from the recipe?

    • While potatoes add a hearty texture to Nimona, you can omit them if desired or substitute with other vegetables.
  7. Is Nimona suitable for vegans?

    • Yes, Nimona is a vegan-friendly dish as it does not contain any animal products.
  8. Can I freeze leftover Nimona?

    • Yes, you can freeze Nimona in an airtight container for up to a month. Just thaw and reheat before serving.
  9. What is the best oil for cooking Nimona?

    • Mustard oil is traditionally used for cooking Nimona as it adds a unique flavor to the dish.
  10. Can I garnish Nimona with anything else?

    • Besides fried potatoes, you can garnish Nimona with chopped fresh coriander leaves for a pop of color and freshness.


Now that you're armed with all the information, it's time to embark on your culinary journey and whip up a batch of delicious Matar Ka Nimona!